Lemon Sole and Rice Timbale with Brown Shrimp Sauce

Baked lemon sole fillets filled with a shrimp and vegetable rice pilaf, served with a creamy herb shrimp sauce.

Estimated Nutrition

	Per Serving	Total
Calories	918.4 kcals	918.4 kcals
Carbohydrates	78.5 grams	78.5 grams
Fat	43.1 grams	43.1 grams
Protein	54.2 grams	54.2 grams

Cook Time

25 mins

Produces

1 person

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

Dairy

2
tbsp

Greek-Style Yoghurt

GrainsCereals

75
g

Basmati Rice

Liquids

150
ml

Chicken Stock

NutsSeeds

2
tbsp

Parsley

fresh, chopped

1
tbsp

Dill

fresh, chopped

OilsFats

15
ml

Olive Oil

for the pilaf

1
ml

Vegetable Oil

for greasing

15
ml

Olive Oil

for the sauce

Seafood

25
g

Brown Shrimps

cooked

1
piece

Lemon Sole Fillet

skin removed, cut in half lengthways

3
tbsp

Brown Shrimps

cooked

Vegetables

0.5
piece

Onion

chopped

0.5
piece

Red Pepper

roasted and chopped

25
g

Peas

1
piece

Red Pepper

roasted and chopped

Steps

Preheat the oven to 200°C.
Heat oil in a saucepan and fry the onion and pepper for 4 minutes.
Boil the stock, add rice, cover, and simmer for 12 minutes.
Stir the peas and shrimps into the cooked rice.
Grease a tray and a 10cm ring mould with oil.
Line the ring mould with sole fillets and bake for 4 minutes.
Pack the rice pilaf into the fish ring and bake for 5 more minutes.
Sauté the sauce pepper in oil, add shrimps, and stir in yoghurt and herbs.
Serve the timbale on a plate without the ring and spoon sauce around it.